| No violation noted during this evaluation. | 12/11/2015 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees use a single use paper towel to dry hands off after handwashing. Discontinue use of wiping hands on dirty dish towel.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items at prep cooler closest to the grill are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Keep top shelf of prep cooler covered.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/10/2015 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Ground lamb meatballs must be cooked to 155F or be identified on the consumer advisory.
Correction: Add diclosure to consumer advisory.
|
11/25/2014 | Risk Factor | |
reviewed reheat procedures-please reheat on grill top/stove and not in hot hold unit
5 people obtained certified food manager credentials- Excellent!
No violation noted during this evaluation. | 08/05/2014 | Risk Factor | |
excellent job date labeling - thank you
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items in walk in cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Temperature was adjusted by maintenance vendor during inspection.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/28/2014 | Routine | |
PIC identified employee health policy.
Noted efforts at date labeling -continue. Use/discard 7 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw chicken/raw pork stored over stuffed grape leaves)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items in walkin cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Ajusted during inspection. Monitor.
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10/02/2013 | Risk Factor | |
Discussed alternate methods of holding gyro
Good use of date labels
Good use of gloves/no bare hand contact
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gyro hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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06/10/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice pudding (display case) cold holding at improper temperatures, (and foods at walkin cooler need to be monitored for temperature)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods (rice pudding, fish, stuffed grape leaves) in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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12/19/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Opa Mezze Grill, 44110 Ashburn Shopping Plaza #170, Ashburn, VA 20147 »